| Food Business Network News On February 18, 2005, the British Food Standards Agency issued a warning to consumers about foods containing "Sudan Red" pigments. However, according to experts, Sudan Red (No. 1) pigment is a red industry. Synthetic dyes are not food coloring in China and most countries in the world. So, what is the current status and development trend of food coloring in the world? Here we take natural food coloring as an example. Food pigments are divided into two major categories: synthetic pigments and natural pigments. Compared with synthetic pigments, the biggest advantage of natural pigments is that they are relatively safe, have natural and health effects, and with the improvement of production technology and performance, natural pigments have reached the synthetic pigments in terms of brightness and safety. Level. So the world natural pigment market is growing at twice the rate of synthetic pigments. ■Market Status In recent years, the annual growth rate of sales of natural food coloring in the international market has remained above 10%. There are more than forty kinds of natural pigments allowed to be produced and used in China, and there are more than one hundred production plants with an annual output of over 10,000 tons. The main variety produced and used is caramel color, which accounts for about 70% of the total natural food coloring. In addition to caramel color, the varieties with larger yields are: red yeast red pigment, capsanthin, curcumin, sorghum red pigment, chlorophyll copper sodium, roselle pigment, and the like. Due to the high cost and unstable performance of other natural food colorings, they are rarely used and are mainly used for export. At present, the production of natural food coloring has begun to take shape in China. Red yeast rice, red yeast rice flour, red yeast red, capsicum red, chlorophyll copper sodium and other products are exported to foreign countries in addition to domestic production and sales. After more than 20 years of development, the state has gradually standardized and improved the regulations on the development, production and use of edibles and additives. In addition to strict hygiene and quality management of existing food coloring products, there are strict requirements for new product approval procedures, such as the species name of the raw materials, the source of the raw materials, the site to be used, the purity of the coloring components, ash, and solvent residues. Strict management requirements for heavy metal residues, total number of colonies, pathogenic bacteria, toxicology experiments and safety levels, stability tests, product use methods and effects. ■Functionality and research progress Recently, the functionality of natural food coloring has been increasingly recognized, and natural food colorings that have been identified as having nutrients are carotenoids and anthocyanins. Among natural carotenoids, carotenoids, lutein and lycopene can be used as antioxidants to prevent degenerative diseases. Carotene can be converted into vitamin A in the human body, and has various physiological functions of maintaining epithelial cells, maintaining normal vision, and improving immunity. Monascus red pigment is a natural coloring agent, which contains Lovastatin for lowering blood pressure, and red yeast blood fat reducing products have entered the domestic and foreign markets. Flavonoid natural pigments have the function of softening blood vessels and enhancing blood vessel elasticity. Anthocyanins or polyphenolic compounds in grape skin can reduce the risk of heart disease. The microencapsulation of refined capsanthin, chlorophyll and natural beta-carotene by supercritical extraction is also in progress. There are two major problems in the research and development of natural food coloring: one is the lack of pigment resources with commercial use value; the other is the stability of natural food coloring itself. Various attempts have been made to solve the problem of poor stability of natural food coloring. For example, the stability of beet red combined with tea pigment is greatly improved; carotenoid is an oil-soluble pigment, which has strong heat resistance and poor light resistance. When used in combination with VC, VE or natural antioxidants, it can enhance its light resistance to a large extent. Using alum, sodium tartrate, phosphoric acid, etc. as a stabilizer, combined with natural pigments of bismuth, can prevent color changes; chlorophyll becomes a very stable green by replacing magnesium with copper and then making sodium or potassium salt. The use of microencapsulation technology to improve the stability of natural pigments, in addition to the use of biotechnology, to change the color of natural food coloring, to expand its range of applications. ■Development Prospects In the call for “return to nature†and the gradual discovery of certain physiological activities of natural food coloring, natural food coloring will receive more and more attention and love, especially functional pigments. Many consumers have realized that natural foods are associated with high quality, foods have natural, good tones, and produce high quality, while artificial blending to form special "photographs of delicate color," makes people have the opposite impression. . At the same time as the development of functional natural food coloring, it is necessary to strengthen practical research. Most of the natural pigments produced are of the raw material type. Not suitable for direct coloring in food, and natural pigments should pay attention to the following aspects in application: (a) the nature of the food system to be colored; (b) If the food system is a two-phase or multi-phase system (such as water and oil two phases), it is necessary to find out which phase needs to be colored; (3) Processing methods applied when producing food; (4) packaging used for food; (5) Storage conditions of packaged food; (6) The nature of natural pigments. This requires the production of complex natural pigments. By compounding, the new compound products reach a new height in color, dosage form, stability, pH value, and adaptability of certain food applications, and finally fully satisfy certain foods. The need to make the application of natural pigments more convenient and more extensive. As the food industry continues to grow and expand, and countries around the world have enacted regulations, eliminating most of the toxic chemical synthetic pigments, natural pigments that not only have coloring functions, but also nutrients and health benefits, and can give many new functions to foods. Has a broad market prospects. China's natural food coloring industry should seize the opportunity, base on the domestic market, open up the international market, and vigorously develop natural, nutritious and multifunctional edible natural pigments such as carotene, flavonoid pigments and lycopene. At the same time, the use of high technology, and constantly improve the equipment level, improve product output and internal quality, reduce production costs, increase product competitiveness. |
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